Herb Chicken Marinade

• 960 g boneless skinless chicken breast, in pieces
• 1/2 cup non-fat Greek yogurt
• 1 tbsp plus 1 1/4 tsp ginger-garlic paste
• 1/2 bunch cilantro
• 1/2 bunch mint
• 5-6 Thai chillies
• 3/4 tsp coriander powder
• 3/4 tsp cumin powder
• 1/2 tsp garam masala
• 1/2 tsp turmeric
• Juice of 1/2 lemon
• Salt to taste
• 1 tsp ghee for pan method

Method

1. Mix marinade and chicken; refrigerate at least 30 minutes, ideally 2-6 hours.
2. Pan option: heat 1 tsp ghee over medium, add chicken and cook covered 5-7 minutes. Stir and cook uncovered until browned and 165°F internally.
3. Oven option: bake at 425°F 14-18 minutes, turning halfway; broil final 2-3 minutes for char. Cook to 165°F.